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Pistachio Mascarpone Shortcake

A delicious twist on the classic strawberry shortcake, crushed pistachios are folded into the shortcake dough and mascarpone cheese is whipped, sweetened, and studded with fresh berries and mint.

Makes 6 shortcakes

Ingredients: For the shortcake dough

3½ cups all purpose flour

1 teaspoon salt

1 tablespoon baking powder

½ teaspoon baking soda

3 tablespoons pistachios, crushed

¾ cup butter, cold

1¼ cup buttermilk plus 2 tablespoons

3 tablespoons coarse sugar or caster sugar

Ingredients: For the mascarpone

1 cup mascarpone

1 cup powdered sugar

2 teaspoons vanilla extract

1/4 cup heavy cream

Ingredients: For the toppings

Strawberries

Blueberries

Blackberries

Crushed pistachios

Mint sprigs

Instructions:

In a large bowl, combine flour, salt, baking powder, baking soda, and pistachios. Using your hands or a pastry blender, incorporate butter, breaking up the chunks slightly. Fold in buttermilk until a rough dough forms.

Roll dough out on a floured surface into a ¾-inch thick rectangle. Cut into 3-inch circles, and place on a parchment lined sheet pan. Refrigerate until ready to bake.

Preheat oven to 450°F. Bake for 8–10 minutes or until lightly brown. Let cool at room temperature until ready to serve.

In a electric mixer, whip together mascarpone, powdered sugar, vanilla extract, and heavy cream until smooth.

Pipe cream onto split shortcakes, and top with berries, pistachios, and mint.

Tip: You can make the mascarpone cream ahead of time and store, refrigerated, for about 1 week.

Make this tasty twist on shortcake, and be sure to take a photo to share on Facebook or Instagram with the hashtag #ALMbites.